Summer 2013 Root Beer Project, Post 19
Not entirely pleased with the last batch of Root Beer Syrup, have made some adjustments.
Flannestad Root Beer v1.2
2 tsp Sarsaparilla Root, Jamaican
2 tsp Sassafras Root Bark*
2 tsp Wintergreen
1/2 tsp Ginger Root, Dry
1/2 tsp Ginger Root, sliced fresh
1/2 tsp Juniper Berries, crushed
1/2 tsp American Spikenard
1/2 tsp Dandelion Root, Roasted
1/2 tsp Licorice Root
1/2 tsp Licorice Root, Honey Roasted
1/2 Vanilla Bean, Split
1/2 tsp Horehound
1/2 tsp Cascade Hops
1/2 tsp Yerba Mate
1/4 Cup Maple Syrup (Grade B)
1 Cup Washed Raw Sugar
1 TBSP Blackstrap Molasses
METHOD: Bring 2 Cups of Water to a boil. Add Roots and simmer for 20 mins. Turn off heat and add herbs. Steep for another 20 mins. Strain out solids. Stir in Molasses and Washed Raw Sugar, cool, and keep refrigerated. Makes a 3 cups of Syrup. To serve, mix syrup to taste with soda water.
This is much closer to what I imagine as Root Beer, the overwhelming Molasses replaced with the mellower sweetening of Maple Syrup. Still, more bitter and much more herbal than modern commercial Root Beer.
Might have to get the smoker out, after all.
*Blah, blah, Sassafras is not FDA GRAS, as it causes liver cancer in rats after they’ve been given high doses of pure sassafras oil intravenously for about a year. I’m amazed the rats lived that long, with that high a dose of anything, but use at your own risk. Thus, while no one has ever correlated Sassafras, Gumbo File, or Root Beer with Liver cancer in humans, I’d try to avoid shooting up with it. I also wouldn’t give it to kids, but they probably wouldn’t like this complex concoction in any case.